It is interesting how Italy dominates the pasta world when noodles of all sorts are found all over the world, from Israel through Italy, around the Middle East, through India and Asia and up to Japan. Similarly with pizza, where many countries top their flat leavened and unleavened breads with a whole range of ingredients.
So let’s continue to celebrate noodles world wide with this dish from Iran. It is topped with roasted eggplants that are then cooked with garlic and spices, and a tangy yoghurt and creme fraiche mixture, and a mint oil. Perfectly delicious.
It is an Ottolenghi recipe, from his book Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area or in our kitchen. For this dish we stuck pretty close to the recipe.
In fact it is Ottolenghi Cook the Booksday on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Chickpea and Butter Bean Soup with Reshteh Noodles, Glass Noodles with Spinach, and Japanese Noodles in Broth with Tofu.
Browse all of our Noodle recipes, our Pasta dishes, and our Eggplant dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.